Crafted’s Take on Classic Comfort Food

Fall in the Midwest is best for so many reasons, from technicolor trees and burning leaves to the comfy comeback of chunky knit blankets and pumpkin-spiced-up everything. Inspired by this cozy season, Chef Ricky Lund of The Ridge Hotel’s Crafted American restaurant took to the kitchen to create a new crop of seasonal recipes that will have you singing autumn’s praises well into winter.

“Fall is all about comfort and slowing down for the season,” says Chef Ricky, who infused that sentiment into Crafted Americana’s 2017-18 autumn-winter menu. “This time of year, I like to pick dishes that take longer to cook and that evoke that coming-home feel.”

Not surprisingly, the home-style headliner is meatloaf, but with more flavor flair. “We chose to make our meatloaf with Kobe beef, a high quality product that creates a juicy and delicious dish.”

Also on the “fall back” menu are hand-shredded short ribs straight from the slow cooker. You’ll find them tucked away in an arugula salad option and also as a main event alongside truffle potato purée and asparagus. “The short ribs play well with the peppery arugula and blue cheese in the salad as well as with the rosemary and asparagus in the entrée,” says Chef Ricky, who purposefully added to the menu a Midwest-pleasing smoked half chicken as well, served with a side of broccoli rabe and garden rice.

Each of the appetizers – from the roasted beet hummus and mushroom post to the corn fritters and crawfish dip – were designed to be shared. “Again, this is a season to slow down. Linger over your food. And enjoy each other’s company,” says Chef Ricky, who admittedly gets a little bolder with his ingredient choices for first courses. “This is an opportunity to expand your palate without committing to a new ingredient as your main dish,” he notes.

So whether you’re in the mood to be daring and sharing – or just ensconced in layers of cable knits with a savory mainstay meal that’s hands-off to everyone else, Crafted Americana is poised to plate up the season with style.